Directions
- 1Get your diced potatoes into a baking tray and cover them in olive oil, salt and pepper.
- 2Chuck them into the oven or air fryer.
- 3Get your chicken fillets into a mixing bowl and coat them in mayonnaise, hot sauce, parmesan, garlic, Italian mixed herbs and paprika.
- 4Get them frying in a hot pan with a little bit of oil. Flip them halfway through.
- 5Set them aside once they are golden and crispy.
- 6For the dressing, mix together Greek yoghurt, lemon and green pesto.
- 7Seven or eight minutes before those potatoes are done, stir through some mange tout and chuck them back into the oven with the potatoes for the remaining time.
- 8Serve the chicken and lemon pesto dressing on top of your potatoes.
Ingredients
- 1.2 kg potatoes
- 150 g mange tout
- 600 g chicken thigh fillet
- 3 tbsp mayonnaise
- 50 g parmesan
- 1 tbsp hot sauce
- 1 lemon
- 2 garlic cloves
- 1 tsp paprika
- 1 tbsp italian mixed herbs
- 2 tbsp olive oil
- 0 salt
- 0 pepper
- 100 g greek yoghurt
- 2 tsp green pesto
Equipment
baking trayoven or air fryermixing bowlfrying panspatulafork
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